Difficulty Level: medium

Cook Time: 20 mins

Special Notes: Fruity and sweet muffins for any time of the day

Preheat
Apricots
Whisk
Pour
Tin
Sunflower

Muffin tin/mould (10-12)

Muffin paper cases

Mixing bowl

Sieve

Spoon

Spatula

Whisk

Oven glove

Dry Ingredients	3 cupcakes	6-8 cupcakes	Wet Ingredients	3 cupcakes	6-8 cupcakes
Flour	60gr (3 tbsp)	125gr (6 tbsp)	Eggs	20ml	50ml
Baking Powder	½ tsp	12gr (1 tsp)	Milk	40ml	87ml
Coconut shavings	2 tbsp	4 tbsp	Sunflower Oil	1 tbsp	37ml
Dried Apricots	4	8
White sugar	2 tbsp	4 tbsp
Salt	Small pinch	Pinch

 

   

1. Preheat oven to 180º
2. Line muffin tin with paper cases
3. Sift flour
4. Cut dried apricots into small cubes or strips
5. Add all other dry ingredients and mix
6. In a separate bowl, mix all wet ingredients. Whisk gently until all ingredients are evenly mixed
7. Pour wet ingredients into the bowl with the dry ingredients and mix gently with a spoon.
8. Fill muffin cases until they are 2/3 full.
9. Cook for 18-20 minutes (preferably on a lower rack)
10. Remove from tin and allow to cool